Half an inch longer than the standard parer, with a scalloped edge ground specifically for skins under tension — tomato, plum, pepper, grape. The scallops catch and start the cut instead of sliding, which is the failure mode of a plain parer on a waxy skin.
It handles the fiddly produce jobs: skinning tomatoes, halving stone fruit, segmenting citrus, trimming peppers. The extra length gives a little more blade to steer around a curve, which matters more than it sounds on anything spherical.
Dexter-Russell has manufactured cutlery in Southbridge, Massachusetts since 1818, and its Sani-Safe range carries NSF certification for commercial kitchens.
